apples and honey

So, to celebrate the Jewish New Year, it is tradition to eat apples and honey together. Since I am not such a fan of fruit, but more of a fan of everything sweet, I decided to make apple and honey lollipops. They turned out pretty well, and even look good enough to give away to the various homes I will be entering to celebrate the holiday (or Holy Day, as some people might call it.) this weekend. Making candy is pretty easy to do. It just takes some time (doesn’t everything?!) to wait for the sugar to boil to become about 300 degrees. (professional candy makers call this the hard crack stage, but last night we called it “waiting for the crack”.) Since it is so easy, this will probably be my shortest post yet. (But perhaps my sweetest?!)Lollipops (makes about 20-30 depending on how big you make them and how fast you are with the hot sugar)1. Spray either a marble slab or counter space (if you are lucky enough to have one…) or a cookie sheet or jelly roll pan with some non-stick spray.2. Measure your ingredients. I did this in a liquid (glass) measuring cup, because if you pour the corn syrup on top of the sugar, it is easier to get out. It is really easy to remember: 1/2 cup of each: sugar, corn syrup, and water. For the apple flavored candy, I used apple juice concentrate, about 2 tablespoons. Do not add the flavor to the sugar mixture yet. You will do this after the sugar reaches the right temperature.3. Pour the sugar, syrup, and water into a pot and let boil. If you have a candy thermometer (which I do, but did not remember it last night) you can use it to take the temperature of the boiling sugar mixture, and you want to wait till it reaches 293-300 degrees. (I looked at many sites and the temperature for hard crack stage varies from site to site. The Baking and Pastry book from the CIA says 293 degrees.) If you do not have a candy thermometer, you can test the sugar the old fashioned way, by putting some syrup into cold water. If you can form a ball and it is hard to crack, you are all set. Also, 300 degrees is right before sugar starts to caramelize (it starts at around 310 degrees) so, if you notice your sugar starting to turn yellowish/goldish then that is also a good way to know when the sugar is at the right temperature.4. Add flavoring (and coloring, but it has to be oil based to work). Mix quickly. 5. Pour the sugar onto the pan, and quickly insert a lollipop stick, and rotate the stick so that you can be sure that it is completely covered in candy. You have to work quickly because the sugar will get thick and start to set up. 6. After the lollipops have cooled some, you can transfer them to wax paper and let them finish cooling before wrapping them.If you are like me, and want to create two-flavored lollies, you can just pour the second flavor on top of the first.That’s it. Pretty easy, huh? If you have any questions, of course you can post them as comments, and I will try to help, but I also found this website helpful, too.Pictures! I like the top one, the pop looks kinda like an apple, I think. :o)